Chinese Mooncakes—Traditional Version
User Reviews
5
Chinese Mooncakes—Traditional Version
Description
Chinese Mooncakes—Traditional Version are crafted with a wrapper dough that combines plain flour, peanut oil, golden syrup, and lye water, which is kneaded until smooth then chilled to develop pliability and texture. The filling uses salted egg yolks and sweet bean paste, shaped together into balls that are then encased by the dough. Using a mooncake mold dusted with flour, each cake gains its distinctive embossed shape before baking. This process produces mooncakes with a delicate, glossy exterior and a rich, creamy-sweet interior that balances the salty yolk and sweet paste.
The texture is tender with a slight chew from the syrup dough, complemented by the smooth yet grainy bean paste filling and the rich umami of the salted egg yolks. The method demands patience when wrapping to avoid breaks in the thin dough layers while ensuring a complete seal around the filling. These mooncakes are traditionally enjoyed during the Mid-Autumn Festival but can also be shared as a special treat for gatherings.
To assemble, take care to measure fillings precisely and handle the dough gently to prevent tearing. Smaller salted duck egg yolks around 10 grams provide an ideal balance of filling to dough. Slowing down while shaping and pinching any small holes in the dough maintains the pastry's integrity during baking. The chilled dough allows easier handling, and carefully pressing the mold provides clean shapes for an attractive presentation.
Ingredients
Wrapper dough
- 115 g plain flour
- 28 g peanut oil ,around 2 tablespoons, or other vegetable oil
- 1 tablespoon flour for coating the tool
- 75 g golden syrup homemade or store bought
- 2 g lye water
Filling:
- 8 egg each 10g, salted yolks
- 380 g bean paste 25g*8+30g*6, or black sesame filling
egg wash:
- 1 egg yolk
- 1 tablespoon egg white
Instructions
- Prepare the filling paste in the previously, lotus seed paste, mung bean paste or red bean paste.
To make the wrapper
- Combine lye water, golden syrup, and vegetable oil in a small bowl and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours.
- Transfer out and then divide into 14 equal balls (each one 15g)
Assembling
- Measure the fillings for egg yolk mooncake: paste+ egg yolk=35g. Measure the fillings for pure paste filling: paste filling=30g. Wrap the egg yolks with paste firstly. And shape all the filling into round balls. Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval.Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.
- Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes.
- In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
- Continue bake for around 15 to 20 minutes until the mooncake becomes well browned.
- Transfer out to a cooling down crack to cool down completely. Place in an airtight containers. Wait for around 1 or 2 days for the pasty to become soft and oily. After the "oil return" process, keep the mooncakes in fridge up to 2 weeks.
Notes
- Use smaller duck egg yolks around 10 grams each to balance the filling and dough in each mooncake.
- If egg yolks are large, divide them into halves and wrap two mooncakes each to maintain consistent size.
- Work slowly when wrapping dough around filling to avoid breaking the delicate wrapper; patch small holes by pinching edges carefully.
- Skilled assembly of each mooncake can take about 1 minute; patience is essential for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Making
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 125mg | 42% |
| Sodium | 7mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 165IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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